Let's do lunch; Jo Brand invites you to try these recipes for community extravaganza.
She says: "The Big Lunch is about millions of people getting together to share food, have fun and get to know each other better.
"It's a simple idea - that for a few glorious hours, cars stop, shyness stops and neighbours come together in the street to meet, eat, share, swap ideas and have a laugh."
Every year, more than six million people take to their streets, gardens and neighbourhoods to join in The Big Lunch, made possible by the National Lottery, on June 1-2. To help you whip up a real treat, Bake Off favourite Manon Lagreve, Loose Women's Nadia Sawalha and TV's How to Lose Weight Well chef and author Stacie Stewart have shared some of their favourite, simple recipes that are perfect for any Big Lunch. | GO to thebiglunch.com for invitations, posters, recipe cards and stickers.
Stacie 's Stewart. TURKEY FETA BURGERS WITH CORN & CHILLI LIME BUTTER heat of Stewart. THIS ultra-low-carb, lean burger doesn't need the bun, but if you insist on an edible 'handle', try wrapping it in iceberg leaves with thick slices of tomato and pickles.
INGREDIENTS: 1 tsp olive oil or low-cal fry spray; 1/2 small red onion, finely chopped; 1 garlic clove, grated, chopped or minced; 100g baby spinach; 100g feta cheese, crumbled; 300g turkey mince; 1 egg yolk; salt and pepper; 1 tsp dried oregano; dried red chilli flakes (optional) For the corn & chilli lime butter: 10g butter; dried red chilli flakes, to taste; finely grated zest of 1 lime; 1/2 tsp ground cumin; a few sprigs of coriander leaves, finely chopped; 2 mini corn-on-the-cobs METHOD: 1. Heat the olive oil or low-cal fry spray in a frying pan and fry the onion for 1 minute until starting to soften, then add the garlic and fry for a few seconds. Add the spinach, reduce the heat to low, cover the pan and cook for a minute or so until the spinach has wilted. Drain the spinach, onion and garlic mix on kitchen paper, then roughly chop or blend. 2. In a large bowl, add the chopped spinach mixture, the feta, turkey mince, egg yolk, some salt, pepper and oregano (a little chilli is nice here, too, if you fancy) and mix everything together until all the ingredients are evenly distributed. Form into four patties, at least 2cm thick, then allow to rest in the fridge or freezer for about 10 minutes. 3. Very lightly oil a non-stick frying pan, then heat over a medium heat. 4. When hot, cook the burgers for six minutes on each side. Leave them alone during this time, otherwise they may break up. Make sure the burgers are cooked thoroughly. 5. Meanwhile, for the corn, heat the butter, 'chilli flakes to taste, lime zest and ground cumin gently in a small saucepan until the butter has melted. Take off the heat and add the coriander. Transfer to a small ramekin and keep in the fridge until needed. Simply steam the corn for about six minutes until tender, then spoon over the butter or, if you've left it to chill, allow to melt over the warm cob.
| Recipe from How To Lose Weight Well by Stacie Stewart. Recipe photos: Louise Hagger. Profile photo: John Davis Nadia walha's MINI TROPICAL PAVLOVAS 6.
in each one with the back of a spoon.
pical 5. Pop into the oven and bake for one hour.
6. Turn off the heat and leave in the oven until it cools right down. 7. Then whip the double cream and coconut cream together and fill the meringues with it.
8. Decorate with the fruit.
Manon Lagreve's MARVELLOUS MINI CANELE are supereasy Manon Lagreve's CANELE ever heard of it? They are these little caramel "things", not quite a biscuit because they are soft, and not a cake because they are so tiny. Either way, they are delicious and supereasy to make, which means they are perfect for a Big Lunch. This is not a last minute recipe though, you will need to be patient and let the batter rest overnight. Don't worry, it'll be worth it!" This recipe makes 20 normal size canele or 40 mini canele.
INGREDIENTS 50cl of milk 2 large eggs 2 egg yolks 1 tsp of vanilla paste (or vanilla pod) 1 tbsp of white rum 100g of plain flour 250g of caster sugar 50g of salted butter METHOD 1. For the canele batter: In a pan: heat the butter, milk, and vanilla. Bring to the boil. 2. In another bowl, mix the sugar and the flour, then add all of the eggs and the egg yolks all in one go. When the egg mix is smooth, add the boiling milk and mix constantly to get to a "crepe" consistency. Finally, add the rum.
3. Rest the batter overnight, covered with cling film. 4. The next day: Pre-heat the oven to 220degC. Fill out the canele moulds to 3/4 full and cook first for 20 minutes and then turn down to 180degC and cook for another 40 minutes until nice and golden brown. 5. Take out of the mould when still hot. When cool, reserve in an air-tight container.
| For more recipes from Manon see instagram.com/manonlagreve/?hl=en
From left, Stacie Stewart, Nadia Sawalha, Manon Lagreve and Jo Brand
Ainsley Harriott and Jo Brand enjoy The Big Lunch